Sunday, January 24, 2010

Waffles


Mark Bittman - How to Cook Everything
The best possible waffles, if you can remember to start them the night before.
8 servings

¾ t yeast
3 c flour
1 ½ T sugar
¾ t salt
3 c milk
12 T melted and cooled butter — yeah, that’s a stick and a half
¾ t vanilla (optional)
3 eggs, separated

Before going to bed, combine dry ingredients and stir in the milk, then butter and vanilla. Cover with plastic wrap and set aside overnight at room temperature.

Brush waffle iron with oil and preheat. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. Spread a ladle full onto waffle iron and bake about 3 to 5 minutes or until done. Serve immediately with maple syrup (no butter needed).

(thanks Kristine!)

13 comments:

April said...

These waffles look delish!! Bookmarking for this weekend!

Anonymous said...

Broccoli soup

(I am European, so I use grams, sorry!)

400 g broccoli (fresh or frozen)
1 chopped onion
2- 3 cloves of garlic
1 potato (or not)
1,2 liter of water
1 cup light cream (or milk)

Bring water to a boil, stir potato, chopped onion, garlic and salt. After 10-15 minutes stir broccoli and cook mixture over medium heat for 10-15 minutes. Blend in blender. Add (cream) milk. Serve with fresh parsley and toasted bread!
Bon apettit!!

Greetings from Zagreb, Croatia!! Ivana

Steph said...

amen, amen and AMEN! to the overnight waffles. I recently discovered them and let me tell you, they've been a revelation.

Mom2BJM(Amy) said...

We recently discovered yeasted waffles, and they are the best!

Amie said...

That looks delicious! Where can I find this size of waffle iron? My mom has one that she's had for over 25 years and it makes the best waffles. I can only ever find the belgian waffle irons. I would love to get my hands on this one

tallmisto said...

Just made these this week. Best waffles ever. I made the whole batch and froze them to have during the week. Not as good as the first day, but better than egos!

Tricia said...

Okay. The heart-shaped dollop of whipped cream alone makes me want to try these. ;)

Holly said...

This is my favorite cookbook EVER! The buttermilk waffles are also very good.

Kristine said...

We use my grandfather's old GE waffle iron. This recipe makes eight 5" by 10" waffles on that iron.
Sometimes, instead of maple syrup, we serve them with ice cream as a fun breakfast treat. Enjoy!

nintendo ds r4 card said...

These sound wonderful. I've never made these before but I love waffles so I will enjoy these. Thanks!

Chi-townRawlins said...

I've made these twice since you posted them! My kids literally DEVOUR them:) I've actually made them for dinner, and it's easy peasy to just mix up the batter in the morning and let rest until dinner time. Yum!

wife.mom.nurse said...

I hope you have a pampered chef batter bowl to keep them in overnight and pour directly onto the waffle maker! I love mine :) (no, I don't sell pampered chef ;)

Don't know how I've not heard that tip before about leaving batter out overnight...I'll bet that makes them lighter. Plus, I have a tradition of waffles every Christmas morning...this would make one less step to do in the morning :)

Liking this idea more every minute...

Thanks! Can't wait to try this recipe.

~Julie

Erika Sullivan said...

This sounds a lot like a recipe that my Grandma would make for me every Saturday morning. It is my favorite waffle recipe, and the sweetness of the yeast combined with the lightness of the egg whites make these waffles divine. Thanks!